It would be appropriate to say that my mascot this year is the galette. A galette is an open faced pie, easy and there are many versions. The summer's bounty offered me so many fruits & veggies to work with. So what did I do? I made galettes, all the time. I made sweet ones first, then I ventured into the realm of savory galettes. I made plenty of wheat crusts, straight butter and flour and salt, Martha Stewart style. But I needed to branch out after my 20^th galette, so I tried some gluten-free crusts. The recipe below is one I adapted from My New Roots. The use of rolled oats, is indeed gluten-free. Oats are guilty by association because they are so often grown and processed near & with the grains in that contain gluten (wheat, barely & rye). Oats do not have the gluten protein in them though. There are non-contaminated oats out there. If you are in Portland, check ourcommunitypantry.com.

Glorious Apple & Asian Pear Galette

Dough:

1 ¼ cup rolled oats

¾ cup brown rice flour

2 T poppy seeds

1 t sea salt

½ cup coconut oil

1/3 cup maple syrup

¼ cup ice water

In a food processor blend the rolled oats to a flour. Add the rest of the ingredients, except the ice water & process for about one minute. In the last 15 seconds of the processing add just the amount of ice water to bring the dough together in a ball. Transfer dough to saran wrap & pat down to a 1 inch disk, wrap up & refrigerate for a minimum of 30 minutes.

Preheat the oven to 400 degrees F. Once the dough has chilled, take it out & transfer it to a piece of parchment paper, about 12 inches long. The dough will be really hard, so slowly break it up into little pieces, so it is a pile of crumbs. Carefully mold it back together, with your hands & a rolling pin so that it is a 10 inch crust. This does not take long, the warmth of your hands will be a great tool. You may need a little bit of flour to stop the dough from sticking to your roller ( I use an ol' wine bottle). Once you have created you dough master piece, place parchment and dough into a 10 in pie pan or onto a baking sheet.

Filling:

1 of each medium apple & asian pear, sliced into bite size pieces

½ cup of apple sauce

2 t cinnamon

½ t nutmeg

the zest of ½ a lemon

The seeds of 4 cardamon pods (opt)

Mix all ingredients in a bowl. Then transfer this sweet nectar to the center of the dough. Leaving about 1/2-3/4 inch of a dough border. Use the parchment paper to guide & press the dough over the edges of the filling to make your galette complete. Bake that galette for 30-35 minutes and enjoy for any meal.